So…
We’re having a staff meeting at DAVIDsTEA tomorrow and like last time everyone is supposed to bring a food of some kind to the meeting to share. However, unlike last time I actually work during the day prior to the meeting and I only have an hour long gap in between my shift and the meeting, so I had to make my food today and it had to be something I could take to work with me that wouldn’t require a fridge or freezer.
Tea infused bread it is!
This time around, I decided on a (gluten free, because one of our guides is celiac) Zucchini bread but I couldn’t just leave it there so I made an Earl Grey infused zucchini bread with pecans. I incorporated the EG in two different ways as well for added EG flavour! The first was with this EG which I infused into the oil used in the recipe. Yes, this is a variation on a box mix recipe because I’m not that fancy, and I don’t own a breadmaker. The second way was with the contents of two Duchess Grey teabags from Williamson Tea cut up and stirred into the batter. The fannings in the teabags are so fine that they don’t throw off the texture of the bread itself.
I really had planned to leave the loaf intact for the meeting tomorrow, but the smell of the bread baking and then how visually stunning it looked after I’d pulled it from the oven made me cave, and I cut a small “test slice” out of it just to make sure it tasted good. You know, quality control. I couldn’t be serving my coworkers shoddy bread, could I? And man is it good! I had to hardcore saran wrap the loaf/pan after my slice so I would completely eliminate any and all temptation to eat more of it prior to the meeting.
It’s just so rich though, with a nice flavour from the EG and really nice nuttyness from the pecans. I like the “crunch” of the pecan crust/coating I added to the top of the loaf, and the ones that baked within the batter are soft, sweet and delectable. Plus, the zucchini keeps everything perfectly moist which, although it may be a shit word, is exactly what you want in a slice of bread. No one likes dry bread.
Some pictures of the endeavor:
Comments
Box mix is seriously the easiest way for people who don’t usually cook gluten free to actually make something gluten free. :) Otherwise you get things like my mom using “porridge oats” with wheat and barley flakes in it for an apple crumble.
Box mix is seriously the easiest way for people who don’t usually cook gluten free to actually make something gluten free. :) Otherwise you get things like my mom using “porridge oats” with wheat and barley flakes in it for an apple crumble.
I think I need your recipe!